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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №076 Chocolate "Troika" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №076 Chocolate "Troika" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 555.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85215.62 215.30 —   —   99.80 215.19 
Cocoa mass97.8 96.37 94.25 49.26 47.47 1.00 0.96 
Roasted crushed hazelnut kernel97.5 95.32 92.94 68.80 65.58 0.20 0.19 
Cocoa-butter [cocoa butter]100.0 78.02 78.02 100.00 78.02 —   —   
Dry cream96.0 49.53 47.54 42.00 20.80 —/30.20 —/14.96 
Sign up97.5 28.05 27.35 68.80 19.30 0.20 0.060
Soybean phosphatide concentrate99.0 1.86 1.84 93.70 1.74 —   —   
Vanilla essence—  0.28 —   —   —   —   —   
Total557.23 41.95 232.91 40.73 226.12 
Output in finished product98.7 547.76 41.2  228.95 40.0  222.28 
Mass fraction by dry matter547.76 41.8  228.95 40.6  222.28 
To the aqueous phase96.8  
List of recipes

Recipe on №076 Chocolate "Troika" contained in handbooks:

calculations, forms, documents: